Baisha delicacies mainly include Li bamboo tube rice, Li family sauerkraut, Li family sweet glutinous rice, Lei Gong bamboo shoots, Li family mountain orchid wine, Baisha fish tea, Li family fried venison, etc.

White Shark Fish Tea Fish tea is also called fish acid. Although it is called "tea", it actually has nothing to do with the black tea, green tea, etc. we drink every day.

Making fish tea is very simple. First, open the fish, wash it, remove the head and tail, and then cut it into small pieces.

Mix the salt and marinate it for two to three hours, then wash and dry the fish, then mix the cooked dry rice or millet with the fish evenly, and add some ginger slices, garlic, etc. If you like spicy food, you can also add

Dried red peppers are then put into jars or glass bottles and sealed for fermentation.

If it is summer, it can be eaten in about 10 days; if it is winter, it can be eaten in about a month.

Of course, the selection of ingredients is also very particular. Generally, it is best to choose stone carp, silver carp, bighead carp, crooked fish, lucky fish, etc.

White shark tea has a sour and strange taste, which makes it difficult for first-time tasters to get used to it.

It is said that eating white shark tea will make you timid once, comfortable the second time, and addicted three times.

This is a good statement.

White shark fish tea, such as Beijing stinky tofu, Sichuan strange-flavored beans, etc., smells stinky when you smell it, and smells good when you eat it. It is both smelly and fragrant.

The more you eat it, the more addictive it becomes. It is one of the favorite folk foods of local residents.

Food tip: You can buy it at local farmers’ markets, small glass bottles cost 5-6 yuan.

Large glass bottles are 30 yuan/bottle.

Li Bamboo Tube Rice Li Bamboo Tube Rice is a traditional delicacy of the Li people in Hainan. It is a meal filled with rice and condiments in fresh bamboo tubes and then cooked over fire.

Among the Li people, people mostly bake over fires in the mountains or at home using charcoal.

Lei Gong Bamboo Thunder Gong Bamboo (scientific name is Ginger) is a unique wild herbaceous plant in Hainan.

Because its tender stems are like bamboo shoots, it likes shade and humidity, and grows better in weather with wind, rain, thunder and lightning, so it is called "Thunder God Bamboo Shoot" by the locals.

Thunderous bamboo shoots are mainly produced in the Li ethnic area and are found along the gullies, on the field ridges, in the bays and at the foot of the ridges in the Qiongnan Mountains.

It breaks out of the ground every April and May when the spring breeze turns into rain.

The stems are about as thick as an index finger and as long as chopsticks.

Cut it into thin strips and cook mountain crabs or pickle and pickle fresh river fish. It is a famous dish that goes with wine and rice.

Sour Thunder Goddess Bamboo Shoots Soup is also a good medicine for clearing away heat and detoxifying. Drinking Thunder Goddess Bamboo Shoots Decoction regularly throughout the year can prevent you from getting sick.

Folks often pickle its fresh and tender stems with rice-washing water and make them as home-made snacks or mixed with fried fish and meat. The taste is sour and crispy, the meat is tender and delicious, and it is easy to digest and remove greasiness. It is a characteristic "green food" in Baisha Mountain area.

Food tip: You can buy it at local farmers’ markets. The best eating season is April to May after spring.